Step 1

Bring a large pot of water to a boil. Add cubed sweet potatoes to the boiling water. Reduce heat to medium. Boil for 15-20 minutes or until potatoes are tender and cooked through. After, drain the water.

Step 2

Add cooked sweet potatoes, vegan butter, garlic powder, onion powder, and salt to a large bowl. Mash the ingredients together. Set aside.

Step 3

Heat a skillet on medium-low temperature. Add oil and diced onion. Sauté for 3-5 minutes until translucent. Add minced garlic, black beans, chili powder, smoked paprika, cumin, and salt. Cook for 3-5 minutes, stirring frequently, to combine.

Step 4

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Warm the corn tortillas by covering them with a damp paper towel and microwaving for 30-second intervals until warm and pliable. Do not skip this step; this helps to ensure they don’t break while rolling.

Step 5

Spread 1/4 cup sweet potato filling across a third of the tortilla. Top with 3 tbsp black bean mix. Roll the tortilla around the filling to form a tube. Place tortilla onto the baking sheet, seam side facing down. Repeat until all tortillas are used.

Step 6

Liberally spray the taquitos with cooking oil spray or lightly brush with oil. Bake for 25 minutes or until golden and crispy. Serve with guacamole, salsa, and vegan sour cream.